Simple Roast Chicken (With Garlic and Veggies)

5 from 4 votes
Jump to RecipeSave to FavoritesPrint

This post may contain affiliate links. Please read our disclosure policy.

Nothing says cozy and comforting than a JUICY Simple Roast Chicken (With Garlic and Veggies). This recipe has always been a family favorite because it’s made in one pan, which means, easy cleanup! The crispy and buttery skin along with the hearty veggies will please everyone at the table!

a whole raw chicken in a pan with brussels sprouts, carrots, lemon, garlic, rosemary, onions and ghee.

Full Recipe Video

What’s The Difference Between Baking and Roasting Chicken?

The difference between baking and roasting depends on what you’re cooking and the temperature of the oven. For the cooking process, roasting usually requires a higher oven temperature of above 400°F while baking takes place at lower oven temperatures around 375°F and below. Roasting is also usually done with larger cuts of meat such as beef tenderloin, whole chicken or turkeys, and vegetables.

Do You Cover The Chicken When Roasting?

I always roast my chicken uncovered for the majority of the time so the skin gets crispy and golden brown. If the chicken starts to get too dark before it reaches the proper internal temperature, you can tent a piece of foil over or place the dutch oven lid on the top to protect the skin from burning.

a raw whole chicken over veggies and smothered in herb butter in a dutch oven.

Common Reader Questions

Can I roast the vegetables and chicken together?

Yes! It is important to handle the chicken safely. I would recommend using a different knife and cutting board to cut the veggies and chicken. Roast the chicken until it reaches 165F. Use a meat thermometer to check the temperature in the thickest part of the bird. The vegetables will reach 165F more quickly than the chicken. This will kill any pathogens that come from the juice of the chicken that may not be cooked.

What is the roasting time for a whole chicken?

For a 5-6 pound whole chicken, roast at 425F for 90 minutes or until the internal temperature reaches 165F.

How to correctly carve a chicken?

Be sure to visit this step-by-step video to check out the method I use to carve a chicken.

How to not dry out the chicken?

Make sure to keep an eye on the chicken during the cooking process. If the chicken becomes too brown and dry, then tent a piece of foil over the chicken. This will ensure you will get a juicy chicken.

Should you flip the chicken during the cooking process?

I do not flip the chicken during the cooking process. I simply roast the breast side up and cook until the internal temperature reaches 165F.

Juicy Simple Roasted Chicken with fresh rosemary, wine and a carving knife.

Shop My Post

Simple Roast Chicken carved and organized on a platter with roasted veggies, lemon slices and fresh rosemary.

More Recipes You’ll Love!

Simple Roast Chicken (With Garlic and Veggies)

By: Ashley McCrary
5 from 4 votes
This Simple Roast Chicken (With Garlic and Veggies) is the perfect healthy and cozy one-pot meal! Not only does it give you super crispy skin and juicy chicken, but it's healthy and clean-up is a breeze. It's low-carb, Paleo, Whole30, and Gluten-Free. 
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6 -8 servings


  • 5-6 pound whole chicken
  • 1 tablespoon olive oil
  • 1 onion quartered
  • 2 sprigs rosemary
  • 1 lemon quartered
  • 3/4 cup ghee room temp
  • 1 head garlic
  • 1 tablespoon rosemary finely chopped
  • 2 teaspoon chopped parsley
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup pearl onions
  • 3 large carrots cut in half
  • 2 cups brussels sprouts cut in half
  • salt/pepper as desired for veggies


  • Preheat oven to 425 degrees. Remove the giblets from the chicken. 
  • In a small bowl combine the butter, parsley, rosemary, salt, and pepper. Rub evenly on the outside of the chicken. Stuff the onion, rosemary, and lemon inside of the chicken and tie the legs together. 
  • In a medium-sized bowl add the onions, Brussels sprouts, carrots and toss in olive oil, salt, and pepper. 
  • Place some veggies in the bottom of a large dutch oven or roasting pan. Place the chicken, breast side up over the top and layer the remaining veggies on the outside of the chicken.
  • Roast the chicken for 1 ½ hour or until the internal temp reaches 165 degrees.



Make sure to keep an eye on the chicken during the cooking process. If the chicken becomes too brown and dry, then tent a piece of foil over the chicken. This will ensure you will get a juicy chicken.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Feel free to sub vegan butter for dairy-free and regular butter for the ghee if you have no dietary restrictions. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

View More Delicious Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Hi there! This looks delicious. I just roasted my first chicken in a dutch oven and the recipe I used had me flip the chicken – TWICE during the cooking process. It was somewhat scarring. I saw that you left that out of the instructions – was I duped? Or is that just for a different size pan? Thanks so much!

    1. I never flip my chicken. I always roast my chicken breast side up and cook until the thickest part of the chicken reaches 165F.

  2. Hi! This looks so tasty and I’m looking forward to trying it. This will be the first whole chicken I’ve roasted. How many carrots woudl you recommend? It’s not listed in the ingredients/recipe section.

    1. HI Courtney,

      I use several since my family loves them. Its really personal preference. Thanks so much for the question.

    1. Hi Deanna,

      Go to my blog and type in the recipe in the search window. Then scroll of the way do to see the recipe instructions. In step two it indicates where to add the parsley. THanks so much.

  3. 5 stars
    This awesome! I used butter, as I didn’t have ghee. No garlic, because I dont like garlic. Thanks for an awesome recipe

  4. 5 stars
    Delicious! Chicken stayed moist, veggies melted in my mouth and the aroma wafting through the kitchen is like heaven.